Kalamazoo K42DB-1-NA Use And Care Manual page 57

grill. We prefer fillets to steaks, so that is the cut we'll walk
through. Squeeze a little lemon over the fillets, brush them
with olive oil and sprinkle with salt. Cook them in the direct
cooking zone at 500°F with the skin-side up. When the fish
starts to draw up away from the surface at the edges and the
skin is pulling flat across the top, it is time to turn them over.
This usually takes 6 to 8 minutes. Continue cooking with
the skin-side down until the fish flakes cleanly under gentle
pressure. When done, you can slide the turner between the
meat and the skin, removing the meat and leaving the skin
behind on the grill to crisp up and serve separately to those
who appreciate it.
Shrimp
The secret to great grilled shrimp is great big
shrimp. For the grill, the bigger the better. Devein the
shrimp with a slit down the back that also partially butterflies
the shrimp. Grill over medium-high direct heat, turning
once, until the flesh down in the slit turns opaque. Remove
from the grill immediately.
Asparagus or Green Beans
make a great side dish. The technique for grilling green
beans and asparagus is the same, and the secret is to use a
little lemon juice.
Prepare the grill for cooking over a direct fire with a grilling
temperature of 500°F. A Kalamazoo Outdoor Gourmet laser-
cut vegetable grill surface — sized so that the veggies won't
fall down into the fire — is very helpful. Whisk together
equal parts lemon juice and olive oil. Toss in the cleaned
and trimmed asparagus or green beans to coat. Remove the
vegetables from the oil and lemon mixture and put them in
the direct grilling zone, being careful not to drop too much
oil into the grill. Move them around on the grill until nicely
marked, then remove them while still crisp. Season with a
little salt and serve them quickly.
Pick up more tips, including cooking videos, online at
KalamazooGourmet.com.
+1.800.868.1699
Grilled green vegetables
Food+Fire
Food+Fire is the Kalamazoo Outdoor Gourmet cookbook,
featuring more than 170 recipes. Get your copy at
KalamazooGourmet.com. All of the recipes in the next
section were taken from Food+Fire.
"This is serious food, big-flavored food —
alive with the primal flavors of smoke and
fire. And this is a serious book designed to
help you up your grill game and take your
barbecue to the next level."
- Steven Raichlen
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